Okinomiyaki -Japanese Vegetable Pancake

We’ve had a few phases of vegetarian eating in our lives, the first driven by economy, the second by a daughter with ethical concerns and then the third by a major health scare.

All that’s behind us now and although we’ve returned to an omnivorous lifestyle, I still hanker after regular meatless meals.

Japanese in origin, okonomiyaki is a cross between a pancake and an omelette. It’s closely related to frittata too, but what makes it unique is the inclusion of cabbage and the drizzle of special sauce that is traditionally served in tandem with mayonnaise on the top. Like it’s European cousin, okonomiyaki is very flexible and while cabbage and the sauce are what defines okonomiyaki, the other vegetables can be varied or omitted according to what you have on hand. Including a layer of meat or cheese would also be an authentic touch too, but for me it veggies all the way.

Okonomiyaki

3 1/3 cups shredded cabbage (used wombok)

1 medium carrot shredded, (100g)

1 small zucchini shredded, (100g)

1 small potato shredded (100g)

1/2 cup sliced spring onion (green only)

2/3 cup brown rice flour

6 eggs

1 teaspoon sesame oil

2 tablespoons peanut oil for cooking

toasted sesame seeds to garnish

In a large bowl thoroughly combine all the ingredients excluding the peanut oil.

Heat a 30cm pan then add just enough peanut oil to form a thin slick over the base.

Tip the vegetable mixture into the pan then use the back of a spoon to spread the mix and push it down.

Cook over a low heat for about 20 minutes or until the centre is firm.

Flip the okonomiyaki onto a flat tray then slip it back into the pan, uncooked side down.

Continue to cook for a further 10 minutes.

Flip the okonomiyaki out of the pan onto a serving plate.

Top with the pickled salad* scatter over toasted sesame seeds.

Serve drizzled with mayonnaise and the okonomiyaki sauce**

Serves 4

*Quick pickle salad:

3 radishes, very thinly sliced

1 tablespoon of sushi seasoning*** (recipe below)

3 finger sized cucumbers, halved and thinly sliced

1 tablespoon of sushi seasoning

1 tablespoon of pickled ginger cut into fine julienne

2 tablespoons finely sliced spring onion greens

Combine the radish slices with one tablespoon of sushi seasoning and set aside for 30 minutes.

Combine the cucumber slices with one tablespoon of sushi seasoning and set aside for 30 minutes.

Drain the radishes and cucumber and squeeze out as much liquid as possible.

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About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater.
I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience.
I hope you enjoy what I share
Sandra AKA ladyredspecs

Sandra, I too love your photo, I have never got my head around Japanese food though. I decided long ago that I can’t have every ingredient for every different nationality of food in my pantry so I have to limit the types of cooking I do. Japanese got short listed out.

An old favourite as long as one has Chinese cabbage at home. Yours has one or two extra ingredients in both the ‘frittata’ part and the sauce: shall follow exactly next time around . . . honestly don’t think any meat needed 🙂 !! Totally filling . . .

I remember okonomiyaki being made in a little village in Japan when we were there years ago and have never made it here, even though I love the real thing, unlike the funny little ones they serve up in shopping centre outlets around Melbourne. This will be a handy standby during summer, if we ever see anything like heat again in this cold, wet and blowy old town.

Fantastic Sandra. I love the addition of the recipes for sushi seasoning and the Okonomiyaki sauce instead of relying on ready-made sauces from a bottle. Veggie Japanese pancake for me, too. Love the idea of cabbage in a egg pancake.